Looking Like A Keen Little Quinoa Cutie

"Any good recipes off the top of your head for a summer treat in the Hamptons?" came an inquiry from my om gal-pal, Kristen, this morning via an email.

As a matter of fact, I just whipped up a summery quinoa salad (pronounced keen-wa) last night, which would be a perfect dish to tote along to the beach or an al fresco fete in the Hamptons-- or, say, on the Vineyard with the Obamas? Otherwise, it tastes just as delicious and packs the same protein-filled punch (quinoa yields the highest amount of protein of any grain) when enjoyed in the understated fabulousness of your own humble abode. Here it is . . .

Cook a cup or two of quinoa according to directions on the box or bag, then place in a large bowl and allow to cool for 30 minutes. In a separate bowl, combine the following ingredients:

Juice of two limes

1 tablespoon extra virgin olive oil

1/2 cucumber, diced (or a whole one, if they're small)

2 plum tomatoes, diced

Black beans (I used approximately 1/2 of a 19 oz. can)

Corn (I boiled two ears from the farm stand, let them cool, then shaved off the kernels)

Salt & Pepper to taste

Add the contents of the two bowls together, chill, and serve.

I contemplated going in a more Mediterranean direction by substituting the lime, corn, and black beans with lemon, chickpeas, and parsley. I bet this combination would taste wonderful as well.